Posts Tagged ‘Cashew Nuts’

Navratan Korma


2011
03.25

Navratan Korma, meaning a mixture of nine gems is a delicious vegetarian dish from the Mughlai cuisine. The nine gems indicate the nine veggies, fruits and nuts that go into the dish. Influenced by the imperial kitchens of the Mughal empire this is as grand and as rich as any vegetarian dish can get.

IMG_9085

Ingredients

10 oz of paneer/cottage cheese
1/2 cup cashew nuts 
1 large onion chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp white pepper powder
1 tsp punjabi garam masala
1 1″ piece of cinnamon
2 bay leaves
1 pod of bruised cardamom
4 cloves
3-4 cups mixed veggies(I used cubed potatoes, chopped French beans, diced carrots,green peas,cauliflower florets, diced bell pepper)
1/4 cup pineapple chunks
10-12 raisins
2-3 tbsp heavy cream
2-3 tbsp refined oil
Salt to taste

Directions

  • Cut the paneer into slabs (not cubes) and toast them on both sides in a non stick pan in 1 tbsp of oil. Make sure you don’t over do it. Both the sides should have just a slight hint of brown to bring out the nutty flavor of the paneer.
  • When all the slabs of paneer are toasted cut them up into small cubes, sprinkle a little salt and set aside.
  • Grind 1/4th cup of the cashews along with the onions.
  • Parboil with salt all the veggies individually (cooking time for each varies) and set aside.
  • Heat oil in a pan.
  • Add turmeric and cumin powder and sautéfor 30 secs.
  • Add the remaining cashew nuts and the whole spices.
  • When the spices puff up add the cashew onion paste and the ginger garlic paste and sauté until oil separates.
  • Add the garam masala and pepper powder.
  • .Add one cup of water and bring to boil.
  • Add the the veggies, paneer, raisins and pine apple and let it simmer until the veggies are cooked.
  • Garnish with heavy cream
  • Server hot with Indian breads
  • Whole Wheat Rum and Raisin Cake


    2010
    03.15

    IMG_5556

    With all the baking I’ve been doing in the last couple of weeks, I declare – this cake is by far the best, to make with whole wheat. My best friend K, is going to love it for sure. Not only for the whole wheat, but also for the yummm dee dum pa RUM pum pum pum ;)!!

    Ingredients

    IMG_55822 cups whole wheat flour (I use the Pillsbury brand found in the Indian stores)
    1 1/4 cup butter
    3/4 cup dark rum
    3 eggs
    1/4 cup milk

    It is essential for the butter, milk and eggs to be at room temperature

    1 cup sugar
    2 heaped tsp baking powder
    5 -6 drops of good vanilla extract
    1/2 tsp of instant coffee powder
    1/2 tsp cocoa
    1/3 cup raisins
    1/3 cup cashew nuts chopped
    1/3 cup candied mixed fruit
    1/3 cup dried fig chopped (if you don’t have these, you can use pitted dates instead)
    1/2 tsp salt
    big pinch of nutmeg
    1/3 tsp cardamom cinnamon clove spice mix
    1 tsp orange zest
    2 – 3 tbsp sugar to caramelize

    IMG_5579

    Directions

  • Soak the raisins, candied fruit and figs in rum, over night.
  • Caramelize 2 -3 spoons of sugar. When done, whisk in the milk, cocoa, coffee powder, nutmeg and spice mix  until smooth. Set aside to cool to room temp.
  • In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, add in the vanilla, and the caramel milk mixture
  • Add in the orange zest.
  • Sift together flour, baking powder and salt using a sieve.
  • Stir in the dry ingredients into the wet, a little at a time. Don’t over mix it
  • Mix the rum soaked fruits with the nuts and fold into the batter. Keep a little of the dry fruit and nut mixture aside to sprinkle on top (purely for aesthetics).
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread batter evenly in a greased pan, dusted with flour and bake for 45 minutes or until a tooth pick inserted comes out clean.
  • Allow to cool to a warm temp.
  • Serve immediately or wrap in aluminium foil when still warm (prevents drying) to store for later.
  • Shahi Lamb Kofta – Meatballs in Tomato Almond Crème Sauce


    2010
    02.01

    ShahiLambKofta

    Like most, if not all Indian mothers, I’m totally cuckoo when it comes to feeding my son. I’m constantly gnawed with worry that my son might be starving himself to death. That, deficient of nutrition, his brains might not meet the Ivy league standards causing his Godmother’s and Dad’s dreams for  his future, to plummet  with a thud. Now, into his third year, my insanity thankfully has considerably lessened.  I still need a lot of work though. But compared to where I was during his first year, when I’d managed to drive the poor baby to gag at the very sight of a boob, I’ve come a long way. Forgive me all you future girlfriends of N, don’t take it personally if he’s put off or shows no interest at your assets. It is not you. It is all the doing of his ignorant first time Mommy.

    Sadly, the initial years of torture at the hands of his mother also drove N to become the pickiest of eaters in the entire universe. It could be bad karma as well. I drove my mother crazy when it came to eating as a child. So, it was inevitable that fate would eventually gang up on me. Unbeknownst to fate however, was the viciously vengeful side of my ‘crazy’. For every food that N didn’t eat, I found another that he did, and soon disguised the former into the latter. Time was also in my favor, and I found it pretty easy to fool a toddler. I’ve gradually been reducing the disguise, and over a period of time this has helped him acquire taste for food he thought he didn’t like. Broken wheat instead of macaroni, veggie koftas instead of meat balls have slowly become some of his favorites 🙂

    The following recipe is for a traditional lamb kofta dish. But I can’t help myself from saying this – For mom’s with picky eaters to feed, koftas truly have a lot of room to hide in tons of good stuff. Veggies, eggs, broken wheat, nuts to name a few. Phew! There I said it! These are just my suggestions. Please don’t be encouraged to become a loony like me ;).

    Variations: A healthier option would be to use chicken or turkey instead of lamb for the koftas. But if you like to indulge in food like me, beef or pork works great too.

    lamb kofta

    Ingredients (for the meatballs/kofta)
    1 lb ground lamb
    1 beaten egg
    1/2 cup finely chopped spring onions
    1 tbsp fresh ginger garlic paste
    2 tsp finely chopped cilantro
    1 tsp finely chopped mint 1/2 cup breadcrumbs
    1 tsp [amazon-product type=”text” text=”cumin powder”]B000JMAVVC[/amazon-product]
    1/2 tsp black pepper ground
    1/4 tsp salt
    1 tsp kashmiri garam masala
    Ingredients (for the gravy)
    One large or 2 med sized onions chopped to a mince.
    1 tbsp ginger garlic paste
    3-4 tomatoes pureed
    1/2 tsp [amazon-product type=”text” text=”cumin powder”]B000JMAVVC[/amazon-product]
    4 tbsp almonds
    1 cup fresh yogurt
    1 tsp paprika (mainly for color)
    1 tsp [amazon-product type=”text” text=”cayanne pepper/red chili powder”]B0001UQVUM[/amazon-product]
    1/2 teaspoon whole black pepper
    1 tsp kashmiri garam masala
    2 [amazon-product type=”text” text=”bay leaves”]B00017P2H8[/amazon-product]
    1/2 tsp [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product]
    2 tsp chopped cilantro
    2 – 3 tbsp refined vegetable oil
    salt to taste

    I make a slight variation in the gravy for chicken or turkey koftas – I use 1/2 cup half & half  instead of yogurt and replace 2 tbsp of almonds with 2 tbsp of cashew nuts

    Directions

  • Mix all the ingredients for the kofta gently and make golf sized balls and set aside.
  • Soak the nuts in water and grind to a smooth paste.
  • Heat oil in a pan, stir in [amazon-product type=”text” text=”cumin”]B000JMAVVC[/amazon-product], whole black pepper and [amazon-product type=”text” text=”bay leaves”]B00017P2H8[/amazon-product]
  • Add onions and sauté until golden brown.
  •  Add  ginger garlic paste and stir in until oil separates.
  • Add pureed tomatoes, [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product], [amazon-product type=”text” text=”cayanne pepper”]B0001UQVUM[/amazon-product], paprika, almond paste, and garam masala and sauté until oil separates.
  •  Add yogurt, salt and water to get desired consistency and bring to boil.
  • Reduce the heat to low and carefully place the meatballs in the skillet in a single layer. Cover and continue cooking for 10 – 15 minutes on low heat.
  • Add more water if consistency is too thick and bring to boil before taking it off the flame, garnish with chopped cilantro.
  • Serve with rice or Indian breads. 
  • Shahi Lamb Kofta – Meatballs in Tomato Almond Crème Sauce


    2010
    02.01

    ShahiLambKofta

    Like most, if not all Indian mothers, I’m totally cuckoo when it comes to feeding my son. I’m constantly gnawed with worry that my son might be starving himself to death. That, deficient of nutrition, his brains might not meet the Ivy league standards causing his Godmother’s and Dad’s dreams for  his future, to plummet  with a thud. Now, into his third year, my insanity thankfully has considerably lessened.  I still need a lot of work though. But compared to where I was during his first year, when I’d managed to drive the poor baby to gag at the very sight of a boob, I’ve come a long way. Forgive me all you future girlfriends of N, don’t take it personally if he’s put off or shows no interest at your assets. It is not you. It is all the doing of his ignorant first time Mommy.

    Sadly, the initial years of torture at the hands of his mother also drove N to become the pickiest of eaters in the entire universe. It could be bad karma as well. I drove my mother crazy when it came to eating as a child. So, it was inevitable that fate would eventually gang up on me. Unbeknownst to fate however, was the viciously vengeful side of my ‘crazy’. For every food that N didn’t eat, I found another that he did, and soon disguised the former into the latter. Time was also in my favor, and I found it pretty easy to fool a toddler. I’ve gradually been reducing the disguise, and over a period of time this has helped him acquire taste for food he thought he didn’t like. Broken wheat instead of macaroni, veggie koftas instead of meat balls have slowly become some of his favorites 🙂

    The following recipe is for a traditional lamb kofta dish. But I can’t help myself from saying this – For mom’s with picky eaters to feed, koftas truly have a lot of room to hide in tons of good stuff. Veggies, eggs, broken wheat, nuts to name a few. Phew! There I said it! These are just my suggestions. Please don’t be encouraged to become a loony like me ;).

    Variations: A healthier option would be to use chicken or turkey instead of lamb for the koftas. But if you like to indulge in food like me, beef or pork works great too.

    lamb kofta

    Ingredients (for the meatballs/kofta)
    1 lb ground lamb
    1 beaten egg
    1/2 cup finely chopped spring onions
    1 tbsp fresh ginger garlic paste
    2 tsp finely chopped cilantro
    1 tsp finely chopped mint 1/2 cup breadcrumbs
    1 tsp [amazon-product type=”text” text=”cumin powder”]B000JMAVVC[/amazon-product]
    1/2 tsp black pepper ground
    1/4 tsp salt
    1 tsp kashmiri garam masala
    Ingredients (for the gravy)
    One large or 2 med sized onions chopped to a mince.
    1 tbsp ginger garlic paste
    3-4 tomatoes pureed
    1/2 tsp [amazon-product type=”text” text=”cumin powder”]B000JMAVVC[/amazon-product]
    4 tbsp almonds
    1 cup fresh yogurt
    1 tsp paprika (mainly for color)
    1 tsp [amazon-product type=”text” text=”cayanne pepper/red chili powder”]B0001UQVUM[/amazon-product]
    1/2 teaspoon whole black pepper
    1 tsp kashmiri garam masala
    2 [amazon-product type=”text” text=”bay leaves”]B00017P2H8[/amazon-product]
    1/2 tsp [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product]
    2 tsp chopped cilantro
    2 – 3 tbsp refined vegetable oil
    salt to taste

    I make a slight variation in the gravy for chicken or turkey koftas – I use 1/2 cup half & half  instead of yogurt and replace 2 tbsp of almonds with 2 tbsp of cashew nuts

    Directions

  • Mix all the ingredients for the kofta gently and make golf sized balls and set aside.
  • Soak the nuts in water and grind to a smooth paste.
  • Heat oil in a pan, stir in [amazon-product type=”text” text=”cumin”]B000JMAVVC[/amazon-product], whole black pepper and [amazon-product type=”text” text=”bay leaves”]B00017P2H8[/amazon-product]
  • Add onions and sauté until golden brown.
  •  Add  ginger garlic paste and stir in until oil separates.
  • Add pureed tomatoes, [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product], [amazon-product type=”text” text=”cayanne pepper”]B0001UQVUM[/amazon-product], paprika, almond paste, and garam masala and sauté until oil separates.
  •  Add yogurt, salt and water to get desired consistency and bring to boil.
  • Reduce the heat to low and carefully place the meatballs in the skillet in a single layer. Cover and continue cooking for 10 – 15 minutes on low heat.
  • Add more water if consistency is too thick and bring to boil before taking it off the flame, garnish with chopped cilantro.
  • Serve with rice or Indian breads.